Crispy Honey Chicken Spring Salad for #SundaySupper

Get ready for Spring with this Crispy Honey Chicken Spring Salad that makes a great light dinner!

Crispy Honey Chicken Spring Salad

We are celebrating the beginning of Spring for this week’s #SundaySupper, and sharing some of our favorite recipes of the season. This Spring Fling is being hosted by DB (Foodie Stuntman) of Crazy Foodie Stunts and Valerie of Lifestyle Food Artistry.

I love Summer a lot more than Spring, but I do love the fact that some of my favorite produce is in season. Asparagus, broccoli, spinach, baby lettuce, and more! Two of these are main ingredients in two of my all-time favorite recipes I’ve written about so far, Asparagus Soup and Broccoli Cheddar Pasta Salad. I usually make the Asparagus Soup for Easter dinner, and the Broccoli Cheddar Pasta Salad for all get-together’s all Spring and Summer long.

Honey Chicken Spring Salad


I signed up for this week’s #SundaySupper post a little late, and had to make a recipe with ingredients I already had on hand, Spring salad mix, chicken, grape tomatoes ( I wish they were in season!), red onion, and avocado. I didn’t want to put an Italian or cream dressing over it, so I used a drizzle of avocado oil.

Crispy Honey Chicken with Spring Salad Mix


Check out all the great recipes being shared today after the recipe for Crispy Honey Chicken Spring Salad!

5.0 from 2 reviews
Crispy Honey Chicken Spring Salad for #SundaySupper
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Crispy Honey Chicken, baked in the oven, tops a deliciously light Spring Salad.
Recipe type: Entree
Serves: Serves 4
  • 1 lb chicken breast
  • ½ cup honey
  • ¾ cup panko breadcrumbs
  • 1 tablespoon Italian Seasoning
  • ⅛ tsp black pepper
  • 2 tablespoons olive oil
  • 5 ounces Spring Salad Mix, washed well and dried
  • 1 avocado, pitted, peeled, and diced
  • 1 cup (or more) grape tomatoes
  • ½ cup thinly sliced red onion
  • avocado oil, for drizzling
  1. Preheat the oven to 400 degrees F. Mix together the panko breadcrumbs, Italian seasoning, and black pepper. Cut the chicken breast(s) in half length-wise, then into ½ inch strips. Coat the chicken pieces with the honey, then roll in the breadcrumbs. Place on a large baking pan and drizzle with olive oil. Bake in the preheated oven for 20 minutes, turning after 10 minutes.
  2. Meanwhile, prepare the salad. Once the chicken is cooked, lightly stir the chicken into the salad. Serve on dinner plates, lightly drizzling the salad with avocado oil.







Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Baked Chicken Croquettes #SundaySupper Retro Food

Let’s go back in time with these Baked Chicken Croquettes and other great old-time recipes for #SundaySupper Retro Food!

Baked Chicken Croquettes


I love cooking at old cookbooks, some of the recipes are so different than anything made today! So, of course, I love this weeks Retro Food theme, hosted by Heather from Hezzi-D’s Books and Cooks. I also love this recipe! I grew up eating chicken croquettes, but they weren’t homemade, they were the frozen, store-bought kind. After I got married I looked for them in a few local grocery stores, and nobody carried them anymore. I started making my own, and must have made them at least twenty times, but as I got busier with the blog and my family, I forgot about them. Well, that and my mother-in-law’s grocery store started carrying them sometimes and my husband would pick them up for me. Not the same as my homemade croquettes, but lack of time…yada, yada…

Fast forward in time to this Retro Food theme, and my search for a great recipe to make. My husband was even trying to help me. Duh, chicken croquettes! Popular in the 1970’s and 80’s. Only, I couldn’t find my recipe anywhere! Did I make a recipe from a cookbook? Looked through all the ones I’ve owned since we got married. Did I find it online? I searched, but couldn’t find anything that sounded like what I used to make. Did I make up my own recipes? Very possible, but then why is it not written down in any of my notebooks? I have NO IDEA!! I still wanted to make them though, so I turned to a classic recipe, and made some necessary changes for my husband’s diet.

Oven Baked Chicken Croquettes


I went with a recipe from The Fannie Farmer Cookbook by Marion Cunningham. It isn’t very much like the recipe I used to make. First of all, it calls for a thick Bechamel sauce in the chicken mixture. I think I just used milk, but I wanted to try it. Secondly, it has lemon juice and a little bit of cayenne pepper in the mix. I know I never used either, but decided to try it as well. My suggestion would be to use a very small pinch of cayenne, I think I used to much. I had to bake the chicken croquettes, I just couldn’t justify frying them with my husband’s low-fat diet. But I still wanted them crispy, so I lightly brushed them with canola oil.


Chicken Croquettes


I also made a homemade chicken gravy. I suggest that if you are making chicken specifically for this recipe, that you simmer 2-3 chicken breasts in low-sodium chicken broth for 1 hour, then save the broth to make the gravy. It will be delicious! You could easily do this, and shred the chicken the day before to save time.

Baked Chicken Croquettes


Just two more quick things to announce before I give you the recipe. First, thanks to #SundaySupper  I’m excited to share with you that I was chosen as a brand ambassador for The Food and Wine Conference this July! Have you heard of it? I can’t wait to meet some of my foodies friends for the first time! Do you want to go?  Use this discount code code:  fwc15martb  to save $50 off your ticket. Find out more here:  Second, make sure to check out all the groovy retro foods shared today at the bottom of this post. Did I really just say “groovy”? Kill me please, I am not that old!!

Baked Chicken Croquettes
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Traditional chicken croquettes baked in the oven. All the delicious taste without frying!
Serves: 8 croquettes, 2 cups Chicken Gravy
  • For the Chicken Croquettes
  • 2 cups finely shredded chicken breast (preferably simmered in low-sodium chicken broth for 1 hour to cook)
  • 1 cup Thick Cream Sauce ( 1 cup HOT 2% milk, 3 tablespoons all-purpose flour, 2 tablespoons light butter, fresh ground pepper, to taste)
  • ¼ cup minced celery, with leaves (about 1 tablespoon minced leaves)
  • ¼ cup minced yellow onion
  • 1 tablespoon minced parsley
  • 2 teaspoons lemon juice
  • small pinch cayenne pepper
  • 2 eggs, lightly beaten
  • 1 cup panko breadcrumbs
  • canola oil, for brushing (less than ¼ cup)
  • cooking spray
  • For the Chicken Gravy
  • 1 cup reserved chicken broth (or low-sodium chicken broth)
  • 1¼ HOT cup 2% milk
  • 2 tablespoons finely shredded chicken
  • 2 tablespoons light butter
  • 2 tablespoons flour or 1 tablespoon cornstarch
  • 1 teaspoon minced parsley
  • black pepper, to taste
  1. Make the Thick Cream Sauce: Melt the butter in a small saucepan over low heat. Stir in the flour and cook, stirring constantly until it forms a thick paste, 1-2 minutes. Add the HOT milk (heat it in the microwave in a microwave safe liquid measuring cup) and pepper, continue to stir, and bring to a boil. Reduce heat and cook for 2-3 minutes more, stirring, until thickened. Remove from heat and pour a thin layer of milk over it to prevent a skin from forming. Set aside.
  2. In a large mixing bowl, combine the chicken, celery, onion, lemon juice, parsley, cayenne pepper, and cream sauce. Stir until well blended. Cover with plastic wrap and refrigerate until chilled (at least 45 minutes).
  3. Preheat oven to 450 degrees F. Form the chicken mixture into 8 balls or cones about 2 inches round. Dip each ball in the beaten eggs, then roll in the panko breadcrumbs. Place on a large baking sheet sprayed lightly with cooking spray. Brush lightly (or spray) with the canola oil. Bake in the preheated oven for 20 minutes, turning carefully after 10 minutes.
  4. Meanwhile, make the gravy: Melt the butter in a small saucepan, stir in the flour, cook for one minute, pour in the chicken broth and bring to a boil. Cook, stirring for 1 minute. Add in the milk, chicken, parsley,and black pepper, reduce heat to low, and simmer, stirring often until thicken.
Adapted from The Fanny Farmer Cookbook


Bodacious Breakfasts and Appetizers:

Made in the Shade Main Dishes:

Swell Side Dishes:

Dreamy Desserts:

The Bee’s Knees Beverages:

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

Crispy Oven Baked Hot Wings

Crispy chicken wings made in the oven, then coated with a spicy hot sauce!

Crispy Oven Baked Hot Wings


I’m guest posting today over at girichef as part of Heather’s #wingweek. It’s a great time for all these delicious chicken wing recipes, with all the parties being planned for Sunday, there is something for every taste! Unless you don’t like chicken wings any way they are made, then I don’t know what to tell you…maybe try some Jalapeno Cheddar Bites?

These wings are hot, but not ohmygodmymouthisonfiregetmesomewater hot. Actually, I know milk is supposed to be better for taming heat, but since I’m a bit lactose intolerant I’ve never tried it.  The wings are crispy right from the oven! Want to find out how I did it? Then head over to girlichef for my Crispy Oven Baked Hot Wings Recipe.

Quick Chicken Francese #WeekdaySupper

I received PERDUE® Signature Chicken Stock from Perdue in conjunction with a sponsored social media campaign through Sunday Supper LLC. All opinions are my own.

This Chicken Francese is quick and easy to make, with a wonderful sauce made with a rich chicken stock, white wine, and lemon slices. Thin chicken cutlets speed up cooking time, making dinner ready in less than 30 minutes.

 Sunday Supper Movement



Quick Chicken Francese


I joined this months #WeekdaySupper because it was about two things I love, quick and easy recipes, and chicken stock. I make my own chicken stock a few times a year and freeze it, but it’s not really convenient when I need to use it right then. Perdue® Signature Chicken Stock is delicious, convenient to use, with a side window so you can see exactly how much you have left, and found in the refrigerated section of the grocery store, right next to Perdue® Chicken. Since it’s refrigerated it doesn’t need to contain preservatives, which is great! It’s made with antibiotic free chicken and no artifical flavors, another plus in my book!

In my constant struggle to get dinner made when I’m busy, I decided to make Chicken Francese. Chicken Francese is easy to make, and using thin sliced chicken cutlets speeds up the cooking time significantly. The sauce is simple, with only Perdue® Signature Chicken Stock, white wine, and lemon slices.

First, I dredge the chicken in flour seasoned with salt and pepper,




then a quick dip in an egg wash,


Dipping Chicken in Egg


and right into the frying pan with some melted butter to brown lightly.


Browning Chicken


Then I whisked up the chicken stock with the flour that remained after dredging, and added it to the pan along with a half cup of white wine and thinly sliced lemon.

Simmering Chicken Francese


Let it simmer until the sauce was thickened and the chicken was cooked through (5-10 minutes), and served over wild rice, with some of the sauce spooned over the top of the chicken.

Chicken Francese


Quick, easy, and delicious, with perfectly tender, not dried-out, chicken, and the sauce is amazing! The printable recipe is available below, along with links to all the other great recipes made for #WeekdaySupper.

Perdue Logo


Learn more about PERDUE® Signature Chicken Stock here: Join the Perdue Crew to get some pretty sweet rewards here:

You can also find Perdue® on Facebook, Twitter, and Pinterest, including a special Pinterest board filled with all the delicious #WeekdaySupper recipes made with Perdue® Signature Chicken Stock. You can also learn more about Perdue, including The Perdue Way, Where to Buy, Recipes and Tips From the Kitchen, at

Check out all the other #WeekdaySupper recipes for this week, all great, quick, and easy!

Tuesday – Dijon Chicken by The Messy Baker
Wednesday –
Chicken, Squash and Spinach Salad with Bacon Vinaigrette by The Redhead Baker
Thursday –
Quick & Creamy Risotto by Eat Picks
Friday –
Orzo with Chicken and Spinach by Cooking Chat


Chicken Francese Collage


Printable recipe:

5.0 from 3 reviews
Quick Chicken Francese
Prep time
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This Chicken Francese is quick and easy to make, with a wonderful sauce made with a rich chicken stock, white wine, and lemon slices. Thin chicken cutlets speed up cooking time, making dinner ready in less than 30 minutes!
Recipe type: Entree
Serves: Serves 4
  • 1.5 pounds thin sliced chicken breast cutlets
  • 1 cup Perdue Signature Chicken Stock
  • 2 eggs
  • ½ cup Pinot Grigio
  • ½ cup flour
  • ½ of a lemon, thinly sliced
  • 2 tablespoons water
  • 2 tablespoons butter
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  1. Combine flour, salt, and pepper in a shallow bowl. In another shallow bowl whisk together the eggs and water. Dredge chicken pieces, working one piece at a time, in the flour, shake off excess, then dip in the egg mixture.
  2. Melt the butter in a large frying pan over medium-high heat. Working in batches if necessary, fry the chicken for two minutes on each side, or until lightly browned. Remove the chicken from the pan, set aside. Whisk together the chicken stock and remaining flour from dredging until well combined. Add the chicken stock, white wine, and sliced lemons to the pan. Return the chicken to the pan, spoon the sauce over the chicken, and simmer until the chicken is cooked through and the sauce is thickened, about 5 minutes. Serve over rice with some sauce and lemon slices.




Spicy Buttermilk Brined Fried Chicken



Adapted slightly from From Away , as found on Meg’s Everyday Indulgence.

What is the best fried chicken you ever had? Around here the pickings are slim. We have a KFC, a few of them actually and I have to admit that I love them, minus one bad experience years ago but that was out of state so I digress, and a few local restaurants make it, plus there’s Walmart’s chicken, but none of them really stand out for me. This spicy buttermilk brined fried chicken is supposed to be like Popeyes, but I don’t know because I’ve never been to a Popeyes. A quick search just now tells me the closest one is 40 miles away.




I chose to by chicken already cut up rather than butcher my own (why butcher if you don’t have to, right?), brined it in buttermilk for several hours, coated it in seasoned flour, dipped the pieces in a hot sauce mixture, then back in the flour. Double coating in the flour makes the breading thick and crispy. I recommend letting the battered chicken sit for 5-10 minutes before frying. This ensures that the breading sticks! I don’t usually use peanut oil, but I love the flavor it gives fried chicken, so I did here. Most of the chicken will reach 165 degrees around 18 minutes, but if your breasts are particularly large….go ahead, snicker, I’ll wait…..okay, are you done yet?…..sorry, dirty mind….Anyhoo, they might take up to 25 minutes. As you can see by the platter the breasts are much darker than the rest of the chicken, but they aren’t burned, just extra crispy and I love it.

Spicy Buttermilk Brined Fried Chicken


For my 5 year old, I took the breading off before serving it to her. It’s not overly spicy, just not suited for my picky little girl. It’s weird, at age two she was eating hot wings and raw onions, now she won’t touch anything spicy.

The breading on the chicken is amazing, the chicken itself is juicy with just a hint of buttermilk flavor, and my husband says it passes the “cold chicken” test. Just don’t reheat it in the microwave, or it will be soggy! I would put it in the oven at 350 degrees until just hot, 10-15 minutes.

Spicy Buttermilk Brined Fried Chicken
Prep time
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Delicious Spicy Buttermilk Brined Fried Chicken
Recipe type: Entree
Cuisine: Southern American
Serves: Serves 4, 2 pieces chicken each
  • 6 pounds chicken (breasts, wings, thighs, and legs)
  • 2 quarts peanut oil
  • 1 quart buttermilk
  • 4 cups flour
  • 3 teaspoons cayenne pepper
  • 2 teaspoons paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 3 large eggs
  • 1 cup cayenne pepper sauce ( I used Franks Red Hot)
  • ⅓ cup water
  1. Place the chicken pieces in a large mixing bowl or a deep baking pan, pour buttermilk over the chicken. Cover and refrigerate, turning at least once, for at least 4 hours, or overnight.
  2. Combine flour, cayenne pepper, paprika, garlic powder, salt, and pepper in a gallon size freezer bag. Steal the bag tightly and mix well. In a large bowl, whisk together eggs, cayenne pepper sauce, and water.
  3. Working a few pieces at a time, remove the chicken pieces from the buttermilk, allowing excess buttermilk to drip off. Place the chicken in the bag, steal tightly, and shake well. Remove chicken pieces from the flour mixture, shake off excess, dip in cayenne pepper mixture, then back in the flour, shake again. Place on a large plate. Repeat with remaining chicken pieces.
  4. Preheat oven to 200 degrees F (to keep chicken warm while frying remaining pieces). Heat oil in a large, heavy bottomed pot like a cast-iron pot, over medium high heat to 350 degrees. Fry the chicken, a few pieces at a time without overcrowding, turning carefully several times, until golden brown and 165 degrees F. Remove to a large platter lined with paper towel to drain, then keep warm in the preheated oven until all the chicken is done.
Adapted from From Away


Slow Cooker Sticky Chicken -Guest Post from It’s a Keeper

Slow Cooker Sticky Chicken

Today I’m more grateful than every for my summer guest posters! My friend Christina is here today with a great recipe for Sticky Chicken made in the slow cooker, but before I hand you off to her do you want a quick run-down of this past week? I’ll make it short, I promise!

On Friday night my daughter graduated pre-school. It was at 6 PM so I just made grilled cheese for dinner. Here she is at graduation with my sister.



On Saturday we had a cookout for her and my best friend’s daughter, who also graduated pre-school on Friday. It was just hamburgers and hotdogs, along with my Mozzarella Tomato and Artichoke Salad. Then, that night, my daughter got sick with a fever, headache, and belly ache. She has been sick since, and is just starting to feel better tonight. So, basically I haven’t been cooking and wouldn’t have had anything new to share. Luckily for us all, Christina is here to save the day!

Hi there! I’m Christina from It’s a Keeper, a food and cooking blog where I test recipes to see if they’re (you guessed it…) keepers! Bernadette has graciously let me take over her blog today and share one of my favorite summer recipes with you.

Some of the most popular recipes on my blog, It’s a Keeper, are slow cooker recipe. It’s no wonder. They are easy to make and you don’t have to spend time fussing over them.

I love using my slow cooker – especially during the summer months. Who wants to be inside cooking when it’s so nice outside?! Not me!

This recipe for Slow Cooker Sticky Chicken is one of my family’s favorites. I love it because it uses fresh ginger and I L-O-V-E fresh ginger! It really adds a great flavor to recipes. If you’ve never used it, you should give it a try.

Don’t be scared by this gnarly root-looking. Just use a vegetable peeler (or even the back of a spoon) to peel away the outer layer and you’ll find a bright, fresh and super fragrant flesh.

You can mince it very finely with a knife or use a rasp to finely grate it. I prefer to grate it. If you’re still not convinced to try fresh ginger (or you don’t have any on hand), you can use ground ginger — about a teaspoon should do ya.

Now, back to the chicken…you may be tempted to skip the broiling part of the recipe, but DON’T!  This final step is what makes the recipe.

If you love slow cooker recipes, you have to check out my new Slow Cookin’ Summer series. Each week there will be one or two new slow cooker recipes posted to give you inspiration and help build your collection of easy crock pot recipes.  There’s everything from healthy easy dinner recipes to quick easy dessert recipes to crock pot breakfast recipes.  You can get them all here, all summer long!

So what are you waiting for? You know you want to make these short ribs! Here’s the recipe:


Slow Cooker Sticky Chicken -Guest Post from It's a Keeper
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Delicious Sticky Chicken cooked in the slow cooker and finished under the broiler for a delicious, crispy finish.
Recipe type: Entree
Serves: 4
  • ¾ cup brown sugar
  • ¼ cup soy sauce
  • 2 tablespoons of minced ginger
  • 4 cloves of garlic, minced
  • ½ teaspoon of cayenne pepper
  • 3 lbs chicken, breast, thighs, legs, etc.
  • ¼ cup water
  • ¼ cup tomato paste
  1. Combine ¼ cup sugar,  2 tablespoon soy sauce , ginger, garlic, and cayenne pepper. Add chicken and toss to coat.
  2. Place in a slow cooker and cook on low for about 4 hours or until done.
  3. When done place chicken in a broiler proof dish.  Combine remaining ½ cup sugar, water, and tomato paste, and remaining soy sauce. Brush on chicken and cook under the broiler for about 5 minutes or until chicken is slightly crisp.  Keep a close watch on the chicken under the broiler.
Recipe courtesy of Christina at It's A Keeper


95 Easy Crock Pot Dinners

Easy Crock Pot Dinners

This might be the greatest collection of crock pot/slow cooker recipes ever! I can only take credit for a few of these recipes ( and mouth-watering pictures!), instead the thanks goes to all the wonderful foodies that contributed to this collection. There are easy chicken recipes, easy beef recipes, easy pork recipes, almost anything you can think of! Some of them are similar, but yet not exactly the same, and I couldn’t find one I wouldn’t want to try myself. I organized them in alphabetical order according to main ingredient, and they range from beef to vegetarian so there is something for everyone! Are you ready? Then let’s dive into these delicious and easy recipes!

Easy Crock Pot Dinners 2



Slow Cooker French Onion Roast Beef from Rants From My Crazy Kitchen

Crock Pot Balsamic Roast from Julies Eats and Treats

Slow Cooker Spinach Meatballs and Spaghetti Squash from Kitchen Tested

Slow Cooker Mexican Red Chili Tacos from A Cedar Spoon

Secret Ingredient Slow Cooker Beef Stroganoff by Frugal Foodie Mama

Sweet Korean BBQ Beef Tacos from Diethood

Super Simple Slow Cooker Steak Pizzaiola from Cupcakes and Kale Chips

Manly Meaty Chili from Cravings of a Lunatic

Slow Cooker Aloha Chili from Cupcakes and Kale Chips

Award Winning Chili from Rants From My Crazy Kitchen

Crock Pot Mongolian Beef from Very Culinary

Korean Style Short Ribs from Hezzi-D’s Books and Cooks

Slow-Cooker Mongolian Beef Stew from Cupcakes and Kale Chips

Slow Cooker Chile Colorado Style Beef from Noble Pig

Crock-Pot Carne Asada Lettuce Wraps from So…Let’s Hang Out

Slow Cooker Corned Beef and Cabbage from Very Culinary

Taco Soup from Rants From My Crazy Kitchen

Zingy Slow Cooker Hamburger Soup from Noble Pig

Slow-Cooker Beef Brisket with Bourbon BBQ Sauce {Gluten Free and Paleo} from So…Let’s Hang Out

Applewood Smoked Shredded Beef Tacos from The Adventure Bite

Easy Pot Roast from Back for Seconds

Slow Cooker Sante Fe Meatloaf from Mom On Time Out

Sloppy Joes from Taste Love & Nourish

Slow Cooker Philly Cheesesteaks from Mom On Time Out

Low-Carb Slow Cooker Chunky Beefy Vegetable Soup from Yours and Mine Are Ours

Slow Cooker Roast Beef with Easy Gluten Free Gravy from Everyday Maven

Crockpot Stew from Like Mother Like Daughter

Slow Cooker Winter Squash Beef Stew from Will Cook For Smiles

Slow Cooker Braised Beef and Mushroom Soup from Rants From My Crazy Kitchen

Chicken and Turkey 

Slow Cooker Turkey Breast and Gravy from Rants From My Crazy Kitchen

Crock-Pot Creamy Corn Chowder from Two Healthy Kitchens

Brown Sugar Candy Chicken from Kitchen Tested

Crock-Pot Chicken Tacos from Confessions of a Cooking Diva

Slow Cooker Dr Pepper Shredded Chicken from Girli Chef

Crock Pot Chicken Teriyaki from Julies Eats and Treats

Easy Celery Rice Soup from Farm Fresh Feasts

3-Ingredient Crock-Pot Chicken Tacos from Two Healthy Kitchens

Spicy White Chicken Chili (crockpot) from Girli Chef

Crock Pot Chicken Adobe from Farm Fresh Feasts

Creamy Crock Pot Chicken Marsala from Frugal Foodie Mama

Slow Cooker Buffalo Chicken Drumsticks from Diethood

Slow Cooker Salsa Chicken & Black Bean Tacos from Cupcakes and Kale Chips

Slow Cooker {Roasted} Chicken from A Southern Fairytale

Crock Pot Bourbon Street Chicken from Cupcake Diaries

Crock Pot Honey Sesame Chicken from Very Culinary

Cheese Stuffed Apple Chicken Meatballs (Slow Cooker) from The Law Student’s Wife

Slow Cooker Chicken Chile Verde {Gluten Free, Dairy Free Paleo Friendly} from Tasty Yummies

Slow Cooker Chicken Marrakesh from Flavor Mosaic

Slow Cooker Thai Chicken from The Law Student’s Wife

Easy Crockpot Chicken Chili from Flavor Mosaic

Skinny Slow Cooker Southwest Chicken Soup from Back for Seconds

Root Beer Crock Pot Chicken Sammies from Wine and Glue

Slow Cooker Hoisin Shredded Chicken Sandwich from Cookin’ Canuck

Healthy Crockpot Turkey Meatballs in a Tomato-Spinach Sauce from Overtime Cook

Easy Cheesy Slow Cooker Chicken Parmesan from Mom On Time Out

Crockpot Chicken Tortilla Soup with Black Beans and Corn from Cookin’ Canuck

Apricot-Orange Slow Cooker Chicken from Mom On Time Out

The Chicken That Ate The Pig- Stuffed Chicken from Your and Mine Are Ours

4-Ingredient Slow Cooker Pulled Chicken from Running to the Kitchen

Crockpot Quinoa, Sweet Potato, and Chicken Fajitas from Chelsea’s Messy Apron

Slow Cooker Tex Mex Pulled Chicken Sammies from Wine and Glue

Slow Cooker Chicken Sausage and Peppers from Aggie’s Kitchen

Crockpot Chicken Tacos from Like Mother Like Daughter

Slow Cooker Moroccan Chicken from Will Cook For Smiles

Crock Pot Salsa Chicken from Rants From My Crazy Kitchen

Crockpot Qdoba Night from Wine and Glue


Slow Cooker Spicy Lasagna from Rants From My Crazy Kitchen

Crock Pot Cheese Ravioli with Meat Sauce from Cupcake Diaries

Crock Pot Mac and Cheese from Cupcake Diaries

Slow Cooker Buffalo Chicken Macaroni and Cheese from Snappy Gourmet

Creamy Tortellini Soup from Bake.Love.Give.


Slow Cooker Apple Butter Pork Chops from Frugal Foodie Mama

Slow Cooker Apple Bourbon BBQ Pork Sandwiches from A Cedar Spoon

Slow Cooker Apple-Cranberry Bourbon BBQ Pork Loin Roast from Frugal Foodie Mama

Balsamic Brown Sugar-Glazed Pork Tenderloin (Slow Cooker) from Girli Chef

Slow Cooker Barbecue Pulled Pork from A Cedar Spoon

Slow Cooker Pulled Pork from Karen’s Kitchen Stories

Slow Cooker Apple Pork Loin from The Kitchen is My Playground

Slow Cooker Asian Pork Loin from Hezzi-D’s Books and Cooks

5-Ingredient Slow Cooker Brown Sugar Ribs from The Weary Chef

Slow Cooker Pulled Pork Chile Verde from Noble Pig

Totally Easy Slow-Cooker Kalua Pork from So…Let’s Hang Out

Slow Cooker Cranberry Chipotle BBQ Pork Sliders from Snappy Gourmet

Tomatillo Pork Burritos from The Adventure Bite

Sweet Korean BBQ Ribs from Back for Seconds

Crockpot Chipotle Pulled Pork with Avocado Ranch Sauce from Food Faith Fitness

Crock Pot BBQ Pulled Pork Sandwiches from Like Mother Like Daughter


Slow Cooker Clam Chowder from The Kitchen is My Playground

Slow Cooker Shrimp Creole from Yours and Mine Are Ours

Clam Chowder in the Crock Pot from Back for Seconds

Vegetable and Vegetarian/Vegan:

Butternut Squash and Chickpea Coconut Curry (Crockpot Recipe) from Tasty Yummies

Slow Cooked Black Bean Tacos with Vegan Chipotle Cream {Gluten Free & Vegan} from Tasty Yummies

Chipotle Black Bean and Quinoa Crock-Pot Stew -Vegan + Gluten Free from Tasty Yummies

Unbelievably Easy Crock Pot Garlic Mashed Potatoes from Kitchen Treaty

Crockpot Red Potato Soup from Chelsea’s Messy Apron


Easy Crock Pot Dinners 3

If you made it through all that, tell me which one you want to try first? I found a few I will be trying, possibly adapting, so you might see my versions soon!

Spicy Southern Fried Chicken Strips

I’ve been making these chicken strips for years, but sometime over the last few years I forgot about them! Maybe it was during the phase where A (my daughter) would only eat Kraft Macaroni and Cheese, or maybe even when I was pregnant with her and had gestational diabetes, with my husband taking that as an opportunity to make steak ALL THE TIME ( yuck! Okay, not yuck, I can handle some steak, but not three times a week). I’m not sure but I know it had been a long time since I made these succulent chicken strips.

This recipe is actually adapted from one of the first cookbooks I ever owned, The Family Circle Cookbook New Tastes for New Times, which was published in the early 90’s. A has been on a chicken and rice kick recently, and I’m getting sick of just plain chicken breasts with no breading! That’s when I remembered these. Chicken tenders ( strips) are dipped in yogurt and then dusted with a flavorful mixture of flour and spices.  The version I make is slightly spicy though, so for her’s I just dipped two chicken strips in the yogurt and then dusted them in flour seasoned with garlic powder, dried parsley.salt and pepper.

Spicy Southern Fried Chicken


I use what I think is a lot of cayenne pepper in the flour, and yet, for me personally, I think they could be spicier. If you really like spicy foods, I suggest starting with the 1 teaspoon I have listed, fry up one or two, taste them and adjust from there.  I’ve made them too hot before, trying to improve on the hotness ( ? It makes sense to me!) but I really like how I made them here, spicy but not overly, garlicky but not overly!

I really suggest using a good pair of tongs (fish tongs would work wonderfully) so that the coating doesn’t come off while you turn it.

Spicy Southern Fried Chicken Strips
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Succulent, spicy chicken strips everyone will love!
Recipe type: Entree
Cuisine: Southern
Serves: 3-4
  • 2 pounds chicken tenders or 2-3 chicken breasts cut into strips
  • 1½ cups all-purpose flour
  • 1 5.3 ounce container plain yogurt ( I used plain Greek yogurt this time)
  • ¼ cup milk
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon fresh ground black pepper
  • 1 teaspoon cayenne (red) pepper
  • 1 teaspoon dried thyme leaves, crushed
  • ½ teaspoon garlic salt
  • ½ teaspoon garlic powder
  • vegetable or canola oil, for frying
  1. In a shallow bowl combine the flour, parsley, black pepper, cayenne pepper, thyme leaves, garlic salt, and garlic powder, mix well.
  2. In another shallow bowl whisk together the yogurt and the milf until smooth,
  3. Dip the pieces of chicken one at a time in the yogurt mixture, spreading down with your fingers to ensure a thin, even coating, then dredge in the flour, pressing the flour mixture on each piece. Allow to sit for 5 minutes before frying ( this helps the coating stick!)
  4. Heat about ¼ inch of oil in a large frying pan or cast iron skillet over medium-high heat. Working in batches if necessary, fry the chicken pieces for about 5 minutes on one side, then turn carefully and continue to fry for 2-3 minutes more or until chicken is cooked through and golden brown.
IMPORTANT: Use a pair of tongs that grip well, otherwise the coating will come loose.

Adapted from Family Circle Cookbook New Taste for New Times


Pan Seared Chicken with a Gouda Cream Sauce

This chicken is really good. I’m not just saying that because it’s my recipe and I want you to like it, it is really good! I don’t normally like chicken breasts baked in the oven, I think they are too dry for the most part, although there are a few exceptions that I’m sure I’ll share with you someday. In this case, however, I decided to sear the chicken, cut into large strips, in my cast iron skillet after marinating briefly in a simple marinade of olive oil, salt, pepper, and paprika.  The sauce is made in a separate pot and comes together quickly. The cooking part of the whole recipe is fairly quick, so if your looking for a weeknight dinner idea, cut up the chicken and put in in the marinade the night before! I admit I should have marinated mine longer, it would have made the chicken even more moist, but if your in a hurry like I was ( when am I not?) 1/2 hour will work just fine.

Pan Seared Chicken with a Gouda Cream Sauce

My husband loved the sauce, and even my picky 4 year old ate some of it. It does thicken up a bit after it sits, so if you’re looking for a thinner sauce, add an additional 1/2 cup half and half. I served it over rice, but you could use egg noodles, or just the chicken itself, whatever you prefer.

5.0 from 1 reviews
Pan Seared Chicken with Gouda Cream Sauce
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Pan seared chicken with a delicious cream sauce made with Gouda Cheese!
Recipe type: Entree
Serves: 4
  • For the chicken:
  • 2 large boneless, skinless chicken breasts
  • 1 cup olive oil
  • ½ teaspoon paprika
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt
  • For the sauce:
  • 1½ cups shredded aged Gouda
  • 1½ cups half and half
  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • large pinch paprika ( 4 dashes)
  • ½ teaspoon dried parsley
  • salt and black pepper, to taste
  1. Cut the chicken into long strips about 2 inches thick. Combine the olive oil, paprika, salt and pepper in a bowl, mix well. Place the chicken in a large food storage bag and pour the oil mixture over the chicken. Refrigerate for at least ½ hour, or up to 1 day.
  2. Heat a large cast iron or non stick skillet over medium-high heat. Remove the chicken from the marinade and allow the excess olive oil to drip off. Carefully place the chicken in the heated skillet. Cook, turning occasionally until chicken is no longer pink. Turn heat to low, and prepare the sauce.
  3. In a medium saucepan, melt the butter over medium heat. Add the minced garlic and saute for 1-2 minutes. Slowly stir in the half and half, then add the parsley, paprika, salt and pepper, heat through. Slowly add the shredded Gouda, stirring constantly, until all the cheese is melted. Reduce heat to low to keep warm.
  4. Turn the heat back up on the chicken, and continue to cook, turning occasionally, until lightly browned and 180 degrees on a meat thermometer. Place the chicken on plates, then spoon the sauce over the top.


Chicken Wing Dip

Welcome to Day #1 of Appetizer Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Kristen from Frugal Antics of a Harried Homemaker. With the big football game coming up, we wanted to make sure you had plenty of ideas for your game day spread. Each day we will be dishing up a different set of appetizers. We hope you enjoy this fabulous group of recipes. Tune in each day starting with Monday, January 20 and ending on Saturday, January 25. Lots of great prizes will be up for grabs so you do not want to miss one single day. Follow #AppetizerWeek on Twitter to keep up to date with all our amazing recipes and giveaways!

I really can’t believe I’ve never shared this recipe before on here! I’ve been making it for years! I know there are 6 million versions of Chicken Wing Dip out there, and they all only have one or two minor variations, but it seems those minor variations are what make or break this recipe. I use real blue cheese crumbles in mine and all of my friends agree it’s better than blue cheese dressing. My recipe is so simple that I hate to say it but once you get this saying in your head you won’t even need to look this recipe up to make it. Are you ready? “Three, three, three, one.” That’s it! I’ll give you the recipe anyway, but please read after the recipe to see today’s awesome giveaway and the list of all the recipes being shared today!  :)

Chicken Wing Dip

4.8 from 5 reviews
Chicken Wing Dip and
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Buffalo Chicken Wing Dip made with real blue cheese and your favorite wing sauce makes the perfect game day snack!
Recipe type: Appetizer
Serves: Makes about 8 cups
  • 3 8-ounce packages cream cheese
  • 3 cups shredded cooked chicken ( you can use canned, drained. I'm not telling, I've done it!)
  • 3 containers crumbled blue cheese from your grocery deli department ( equals about 1¾ pound.
  • 17.5 ounce bottle of your favorite wing sauce
  1. Put all ingredients in a slow cooker set on high. No need to combine at this point. Cover, stir occasionally, for 1 hour or until cream cheese is melted and smooth. Switch slow cooker to "keep warm" or if that option isn't available turn the slow cooker off. Serve with tortilla chips or celery sticks.


Visit all the other Appetizer Week participants for more Football Munching Temptations:


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